Hanukkah is all about fried goodness- time to bust out your sweatpants! And what dessert could possibly follow up my super tasty Mexican potato latkes? How about some sufganiyot- aka Jew donuts! Yes, please. They are traditionally stuffed with jelly, but I thought some chocolate nut butter would totally up the ante. I served these up at our Ugly Christmas Sweater/ Housewarming/ Chrismukkah Party and they were a hit! Speaking of Hanukkah, if you are still on the hunt for a gift for me can I make a suggestion?
Shalom, y’all- only in Texas! I adapted my sufganiyot from this recipe, and they came out awesome! Here is all you need to fry up some tasty bites of donut awesomeness.
Cover your bowl with saran wrap and let it rise in a warm place for and hour and a half. Then roll out your dough until it is 1/8 of an inch thick. I made mini donuts so I used a champagne class for
my morning mimosa cutting out my donuts.
|Peanut Butter and Jelly Sufganiyot|
- 1 package dry yeast
- 4 tablespoons sugar
- 3/4 cup warm water
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 eggs, separated
- 2 tablespoons (1/4 stick) butter, softened
- 1/4 cup strawberry preserves
- 1/4 chocolate almond butter (or nut butter of your choice)
- 1/4 cup powdered sugar
- 2 tablespoons butter
- Drop of vanilla extract
- Vegetable oil
- Powdered sugar for dusting
- Mix together the yeast, 2 tablespoons of the sugar, and the water to make a slurry.
- Sift the flour and mix in with the other 2 tablespoons sugar, salt, cinnamon, vanilla egg yolks, and the yeast slurry.
- Knead the dough until it forms a ball. Then add the butter and knead to incorporate the butter. Cover and let rise in a warm place.
- Roll out the dough to 1/8 inch thick.
- Cut out the dough into rounds with a champagne glass, or any round object 1/2 to 2 inches across. Mix the chocolate almond butter with the 1/4 cup powdered sugar, 2 tablespoons butter and a drop of vanilla. Take a dollop of jelly or the almond butter mixture and drop it on half the rounds. Top with the other halves and secure the edges and seal with egg whites.
- Let rise for about 30 minutes.
- Heat 2 inches of oil to about 375 degrees in a dutch over or deep fryer. Drop the doughnuts into the hot oil and turn to brown on both sides. Drain on paper towels and then roll the doughnuts in powdered sugar.